Cooking Tamales: Rice Steamer Method

Tamales are a traditional Mexican dish made with masa, a corn-based dough, and a meat or cheese filling. While there is special equipment designed for cooking tamales, it is possible to cook them in a rice cooker or steamer. To do this, you will need to place a plate on top of aluminium foil balls inside a pot, add water, and then place the tamales on the plate. The rice cooker method is more challenging due to the shape of the pan, but it can be done if you are careful to avoid getting the tamales wet.

Using a rice cooker to steam tamales

Yes, you can steam tamales in a rice cooker. Here is a step-by-step guide:

Firstly, it is important to note that the pan of a rice cooker is small and flat, which can make steaming tamales a difficult task. Therefore, it is crucial to ensure that the water stays only in the pot and does not come into direct contact with the tamales. Here are the steps to follow:

• Choose the largest pot you have that can completely fit your tamales.
• Place the steam bucket inside the large pot and put the equipment on the stove.
• Set the equipment to steam, just like you would with a normal stovetop steaming rig.
• Add oil to the steam bucket and start placing your tamales inside. The bigger the tamale, the more space it will take. Therefore, it is advisable to make smaller tamales so they fit easily inside your rice cooker.
• Note that an instant cooker of a large size also works well for steam cooking tamales.
• If you have frozen tamales, reheat them properly before consuming. Simply fill the pot with water, place a small batch of tamales in the steam bucket, and steam until they are hot and ready to eat.

Alternative Methods for Steaming Tamales:

If you do not want to use a rice cooker, there are several alternative methods you can use to steam tamales:

• Using a traditional steamer or tamalero (a steamer specifically designed for cooking tamales).
• Using a plate and aluminium foil to create a steaming effect.
• Using an Instant Pot, which offers a fuss-free way to steam tamales without having to monitor water levels.
• Using an oven, specifically a turkey roasting pan, to create a makeshift steamer that helps the tamales cook in a moist environment.

How to steam tamales without a tamale steamer

You can steam tamales without a tamale steamer by using a variety of common kitchen items. Here are some methods to achieve this:

Using a Pressure Cooker or Large Pot

If you have an electric pressure cooker, you can use it to steam tamales without a tamale steamer. Place a metal vegetable steamer basket or the steam rack that comes with your pressure cooker at the bottom of the pot. Pour in just enough boiling water so that it reaches the bottom of the basket or rack—ensuring that the tamales do not touch the water.

Next, lay hydrated corn husks on the steamer basket or rack, and then place the raw or frozen tamales on top, being careful not to overcrowd them. Cover the tamales with more corn husks, place the lid on the pressure cooker, and set the valve to sealing. Set the pressure to low, and the timer to 35 minutes.

After the timer goes off, allow the pressure to release naturally for about 15-20 minutes, then serve.

Using a Regular Pot

If you don't have a pressure cooker, you can use a regular stock pot or medium pot. Place a vegetable steamer basket inside the pot, and pour in enough water so that the water level is just below the bottom of the steamer basket. Arrange hydrated corn husks on the basket, and then place the tamales on top, standing them upright and ensuring they fit snugly without being too tight.

Cover the tamales with more corn husks or aluminium foil, place the lid on the pot, and turn the heat to high. Once the water boils, turn the heat down to low or medium-low and steam. Keep an eye on the water level to ensure it doesn't dry out, and add more water if needed.

You can start checking for doneness after about an hour, but the total steaming time will depend on the number of tamales in the pot and their size.

Using Aluminium Foil and a Heat-Proof Plate

If you don't have a steamer basket, you can use aluminium foil and a heat-proof plate to steam your tamales. Scrunch up large balls of aluminium foil and place them inside your pot to create a layer. Then, place an upside-down plate or bowl on top of the foil balls.

Pour in water, ensuring it doesn't touch the plate. Arrange the tamales on the plate, cover them with corn husks or foil, and then place the lid on the pot and steam.

Using a Disposable Pie Pan

Another option is to use a disposable pie pan inside a regular pot. Create holes in the bottom of the pan to prevent water or moisture from getting trapped and making your tamales soggy. Place the pan on top of the steaming rack from your pressure cooker or create aluminium foil balls to hold it up.

Pour water into the pot, ensuring it doesn't reach the bottom of the pan. Then, arrange the tamales inside the pan and steam.

Additional Tips

• When steaming corn husk tamales, it's best to create a single layer of tamales to prevent overcrowding and the risk of masa spilling out.
• Covering the tamales with corn husks, aluminium foil, or a clean kitchen towel during steaming helps keep them dry and cook faster. Avoid using paper towels or damp paper towels, as they may fall apart.
• If you're using banana leaf tamales, you can stack them without the risk of spillage.

The ingredients and preparation for making tamales

Making tamales is simple and fun, especially with multiple people to help stuff and wrap them. There are just two main elements: the dough and the filling.

Ingredients

Dough ("masa")

• Masa harina: Finely-ground nixtamalized corn flour. (“Maseca” is a common brand.)
• Oil: Corn, avocado, olive, or any mild-flavoured oil.
• Stock: Chicken, beef, or vegetable stock.
• Baking powder, salt, and ground cumin: To season the masa.

Filling

You can fill the tamales with just about anything, but here are some ideas:

• Chicken: Any kind of cooked, shredded chicken.
• Beef: Any kind of cooked and shredded/ground beef.
• Pork: Any kind of cooked and shredded/pulled pork.
• Beans: Refried pinto or black beans.
• Cheese: Oaxaca cheese or any other kind.
• Veggies: Peppers (poblano, bell, or jalapeño peppers), potatoes (Yukon gold or sweet), cauliflower, mushrooms, squash, onions, carrots, etc.
• Sauce: Red salsa, green salsa, enchilada sauce, or mole.

Preparation

• Soak the corn husks: Place the corn husks in a large stockpot or pan and cover completely with very hot water for about 30 minutes, or until softened.
• Mix the masa (dough): In a large bowl, use an electric mixer to beat the lard and broth until fluffy. Then, combine the masa flour, baking powder, salt, and cumin in a separate bowl and stir into the lard mixture. Add the broth gradually until a very soft dough is formed.
• Prepare your filling: Toss your desired filling(s) and sauce together in a bowl until combined.
• Assemble the tamales: Spread your masa on the corn husk, add your filling/sauce to the centre, and fold the corn husk around it.
• Tie the tamales (optional): You can shred a few corn husks into long skinny strips to tie the tamales together, or use baking string.
• Steam the tamales: Add water to the bottom of a stockpot or Instant Pot, add a steamer basket, fill it with your tamales, and steam until the tamales are cooked through.

How to steam tamales using a plate and aluminium foil

Tamales are a Mexican delicacy that can be cooked without a steamer. Here's how to steam tamales using a plate and aluminium foil:

Step 1: Prepare the Foil and Plate

Scrunch aluminium foil into three balls, each about 2 inches (5.1 cm) wide. Place these balls in a pot, arranging them in a triangle shape. Balance a heat-proof plate on top of the aluminium foil balls. Choose a plate that fits in the pot with at least a 1-inch (2.5 cm) gap from the edge.

Step 2: Add Water and Tamales

Pour water into the pot, ensuring it stays about 1 inch (2.5 cm) below the plate. Place the tamales on the plate with the open side facing up. If you have many tamales, layer them. Ensure the plate is balanced to avoid tipping.

Step 3: Steam the Tamales

Place the pot on the stove and turn the heat to medium. Once the water boils, turn the heat down to low and cover the pot. Let the tamales steam for about an hour. Check occasionally to ensure there's enough water, adding more if needed.

Step 4: Serve

After steaming, use metal tongs to transfer the tamales to a plate. Let them cool for about five minutes before serving. Enjoy your freshly cooked tamales!

Tips:

• If you have a vegetable steamer basket, you can place it inside the pot and arrange the tamales on it instead of using a plate and foil.
• Covering the tamales with corn husks or aluminium foil during steaming helps keep them dry and speeds up cooking.
• If you have an Instant Pot or pressure cooker, you can use the steaming rack or basket to stand the tamales upright and steam them.

How to steam tamales in an oven

While steaming is the classic method for cooking tamales, you can also cook them in the oven. Here is a step-by-step guide on how to do it:

Preheat your oven to 225°F. While you are waiting for the oven to heat up, prepare your tamales by assembling them on corn husks. You can use any filling of your choice, from classics like pork and chicken to veggie options or even sweets like fruit or dulce de leche.

Next, prepare a roasting pan by pouring some boiling water into the bottom of a turkey roasting pan. Place the roasting rack into the pan and lay some corn husks over the rack. This will prevent the tamales from falling through the rack.

Now, carefully place your assembled tamales on the rack, on top of the corn husks. You can stack them, but it is best not to go beyond two layers to avoid squishing them.

Once you have arranged all your tamales, cover the roasting pan tightly with aluminium foil to lock in the steam.

Place the roasting pan into your preheated oven and cook for 45 to 60 minutes. Check on the tamales occasionally to make sure the water hasn't evaporated, and add more if needed.

After 45 to 60 minutes, carefully remove one tamale and check if it is cooked through. The masa should easily pull away from the husk. If it does, your tamales are ready to be enjoyed!

If you don't have a roasting pan, you can also use a Dutch oven, as long as it is tall enough to hold the tamales upright. Simply follow the same steps as for the stovetop steaming method, but place the pot in the oven instead of on the stovetop.

Frequently asked questions